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Easy Gluten-free Blondies (Dairy-Free)


These gluten-free blondies are a mix of cake and cookie in one amazing single bite, and are studded with chocolate chips to satisfy your sweet tooth. Perfect as a sweet treat or dessert to be enjoyed anytime, these chocolate chip cookie bars are also dairy-free, but no one would care!


Units Scale


  1. Preheat and Line: Pre-heat oven to 350F (175C). Grease a 9″ x 13″ baking pan and line with parchment paper.
  2. Whisk Dry Ingredients: In a large mixing bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), and baking powder. Whisk well to combine.
  3. Beat Sugar and Coconut Oil: In another large bowl, mix the melted coconut oil with sugar until creamy.
  4. Add Vanilla and Eggs: To the oil-sugar mixture, add the vanilla extract and eggs. Mix until well until you get a pale yellow liquid mixture.
  5. Add Dry Ingredients to Wet: Carefully add in the dry ingredients to the wet ingredients, and stir well until you get a homogeneous cookie dough.
  6. Fold in Half the Chocolate Chips: Pour 1/2 cup of chocolate chips into the dough and fold in the chocolate chips until they are evenly distributed
  7. Press Dough Into Pan: Press out chocolate chip cookie dough into the pan, making sure you get an even layer.
  8. Press Remaining Chocolate Chips into Dough: Press the remaining 1/2 cup of chocolate chips into the  surface of the gluten-free blondie dough.
  9. Bake Until Golden: Bake for 20 minutes or until the edges turn slightly golden brown
  10. Cool Before Slicing: Allow to cool completely before slicing into bars.


Coconut Oil: I prefer using refined coconut oil (because it has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut taste and smell). You may also use vegan butter if you like. Alternatively, if you are not dairy-free, feel free to use normal melted butter or ghee if you prefer.

Sugar: I used light brown sugar, but you may also use white sugar if you prefer. If you are diabetic or insulin resistant, I high recommend that you use monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Gluten-Free Measure For Measure Flour: Make sure you use a measure-for-measure gluten-free flour (sometimes also called 1:1 gluten-free flour), and NOT a gluten-free all-purpose flour mix. If you are not Celiac or gluten-intolerant, feel free to use normal wheat flour if you prefer.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so make sure to include it if your gluten-free flour blend doesn’t already have it.

Baking Powder: The only leavening agent in this gluten-free blondies recipe is baking powder, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t like the taste of vanilla or simply don’t have it on hand, you may leave it out.

Eggs: In this gluten-free chocolate chip blondies recipe, eggs are necessary for binding the ingredients together. I have not made this recipe without eggs, so I don’t know how that would turn out. If you are allergic to eggs and make this using acquafaba or an egg-replacer, please let me know it goes in the comments below.

Chocolate Chips: I used dairy-free chocolate chips. If you are not lactose or dairy-intolerant, feel free to use normal chocolate chips instead.

Storing: To store, place the gluten-free blondies in an airtight container or wrap them in plastic wrap at room temperature for up to 4 days.

Freezing the Dough: You may also prepare the dough beforehand and then freeze the dough in various layers of plastic wrap for up to 2 months. Let the dough thaw completely overnight in the refrigerator before pressing it into the pan and baking.

Barely adapted from: Wine and Glue

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free blondies

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